January 4-29, 2009 (Sunday - Thursday)

David Hahne - Chef

As the oldest child in the family, Chef David Hahne was the kid responsible for making simple meals at home. He grew up on a Midwest farm and learned to butcher meats and game as well as cure them. Now, with 25 years of restaurant experience under his belt, he reflects on how wholesome, solid food embodied his upbringing and paved the way to his future career in the kitchen.

Hahne has served as Enotria's chef-owner since its September 2007 opening. Twelve years leading up to his Seattle move, Hahne owned and cooked at his two restaurants in Minneapolis, Minn., Cave Vin and Pane Vino Dolce. Prior to running his own restaurants, he spent 10 years at three Minneapolis-based Giorgio restaurants. Hahne credits Giorgio Cherubini, a native of Florence, Italy, with fueling his love of Italian food during their 10-year working partnership.

Hahne's philosophy to cooking is simple: Truly make people happy through good food. Menu inspiration comes from seasonal items, traveling to New York, working with food daily and reading trade magazines and cookbooks. Favorite ingredients include capers, parmigiano reggiano, garlic, excellent olive oils and dried rustichella (pasta).

Hahne admittedly takes work home. Amber Luton, Hahne's girlfriend and Enotria co-owner, shares the responsibilities of cooking at home. While she tends to make Tuscan white bean soup and excellent healthy salads, he roasts whole chickens or creates interesting pasta dishes.

Hahne is a graduate of the chef program at St. Paul College in St. Paul, Minn. and a Hotel-Restaurant Certificate holder from Bismarck College in North Dakota. At home, Hahne and Luton enjoy their three cats Popo, Char-Char and Vampy. Days off are spent at the Seattle Arboretum, relaxing at home, hiking the Enchantments and camping at places such as Shi Shi Beach.